Cauliflower Salad

20260210, #BreakfastDiary 1640, -2°C/cloudy Adding toasted hemp seeds gives you a crispy texture, plus an easy dose of omega-3. About 570kcal, Cauliflower Salad.

1 head cauliflower, 1/2t turmeric, 1T toasted walnuts, 2T toasted hemp seeds, 1 wedge lime (juice), olive oil, a little parsley and pepper, (anchovy vinaigrette) 1t anchovy paste, 2T olive oil, 1T white wine vinegar, 1t whole grain mustard

1. Rinse the cauliflower under running water and slice it flat. 2. Bring water to a boil in a pot with 1/2t turmeric, add the cauliflower from step 1, then once boiling reduce to medium heat and cook about 3 more minutes. Drain in a sieve. 3. Toast 2T hemp seeds in a dry pan with no oil. Crispiness 10+. 4. Heat olive oil in a pan and sear the cauliflower from step 2 until golden. 5. Plate the seared cauliflower and top with a wedge of lime (juice) and the anchovy vinaigrette dressing. 6. Add toasted walnuts, hemp seeds, chopped parsley, and pepper. Toss well and eat.

Inspired by #나의프랑스식샐러드